My previous oat pancake recipe is a lot denser than this revised edition. These ones have the addition of almonds (omega 3 goodness) and spelt flour, which makes them a bit lighter and fluffier. I often serve these cold to my one year old, so this version is a bit more palatable for her. They still have the goodness of oats, which are great for fibre and cholesterol reducing properties, making them a great low GI breakfast or snack option.
½ cup oats
½ cup plain spelt flour (or regular plain flour)
2 tbs almond meal
1 tsp baking powder
1/3 cup + 2 tbs whole milk
½ tsp vanilla extract
½ tsp cinnamon
1 tsp maple syrup
Olive oil for cooking
Blitz oats in food processor until a fine, flour-like consistency. Add remaining dry ingredients and briefly blitz again.
Combine wet ingredients and whisk well. Add the dry ingredients and whisk until combined.
Stand for 2 minutes, while you heat a fry pan.
Fry in batches using olive oil. Roughly 1 min each side (turn when pancake bubbles up on top).
Serve with fruit, lemon or maple syrup for a treat! My unfussy babe likes hers plain, so they are tasty just the way they are!